Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

By

From KAF

Tips from our bakers
To make standard-sized cupcakes, line a 12-cup muffin tin with paper cups, and lightly grease the cups. Divide the batter evenly among the cups, and bake for 22 to 24 minutes, until a toothpick inserted in the center of one cupcake comes out clean.

Reviews...
12/28/2012
We LOVED these! I made a double batch for Christmas Eve - I got about 22 regular muffin-sized cupcakes out of it (but I did overfill the first pan, so would probably get more next time). I also doubled the frosting, which was not necessary, as I have a lot leftover. So next time I would only do a single batch of that. The cupcakes were perfect - moist, not too heavy. And the cinnamon cream cheese frosting was excellent!

12/23/2012
gidgetryanmisc from KAF Community
OK, so have made these three times in past 2 weeks. These are amazing. Everyone loves these. One thing, please realize the frosting is way too much. Probably could do with 1/2 the recipe of frosting.

12/19/2012
Ms M from KAF Community
I have one comment. YUM!!!!! My husband does not like gingerbread but managed to eat several of these cupcakes.

12/19/2012
Bobby479942 from KAF Community
OMG This cupcake and frosting is awesome and simple to make. The texture and flavor were better the next day. I made the cupcakes one day and frosting the next.I also crushed up some crystallized ginger chips and sprinkled it over the frosting to give a little heat but they are fine just as is

My thoughts...These would probably turn out good in a mini muffin pan too.

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Ingredients

  • Cupcakes
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, melted
  • 1/2 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1/2 cup water
  • Frosting
  • 6 tablespoons unsalted butter, at room temperature
  • 8-ounce package cream cheese, softened
  • 4 cups (1-pound box) confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 1 to 2 tablespoons milk, enough to make a spreadable frosting

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease 24 small paper brioche cups, and place them on the baking sheet.

2) To make the cupcakes: Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

3) Whisk together the melted butter, brown sugar, molasses, and egg.

4) Add 1/4 cup of the water, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.

5) Spoon the batter into the prepared brioche cups.

6) Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.


7) To make the frosting: Beat together the butter and cream cheese until light and fluffy.

8) Add the sugar and cinnamon, beating well.

9) Add the milk a little at a time, until the frosting is spreadable.

10) Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes. Or simply frost by hand.

Yield: 22 to 24 cupcakes in mini brioche paper cups; or 12 standard cupcakes

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